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Ricotta and smoked salmon terrine

Ricotta and smoked salmon terrine

I was having coffee at work and a colleague of mine was telling about this restaurant. I’ve been there a couple of times and the food is fantastic! But, anyway, back to the story… I was having this coffe and this colleague of mine was telling about this fabulous terrine with ricotta cheese and olives and veal (? was it veal?)… The idea of the terrine caught me and didn’t leave. The days after I was still thinking about it and wondering how to reproduce it, in some way at least. Since I didn’t have veal at home, I tried something similar with smoked salmon.


  • smoked salmon
  • olives
  • sundried tomatoes
  • ricotta cheese
  • gelatine
  • salad leaves
  • chives
  • olive oil
  • vegetable broth
  • salt & pepper
  • grainmustard


  1. soak the gelatine in cold water for about 5 min;
  2. put the coarsly chopped sundried tomatoes and the olives in the food processor and chop it finely;
  3. in a bowl put the ricotta cheese and add the sundried tomatoes and the olives;
  4. add the capers and the cress sprouts;
  5. season to taste;
  6. now squeeze the gelatine and mix it with one tea spoon of hot water per leaf;
  7. add a soup spoon of the mixture and dissolve the gelatine into it;
  8. now put the gelatine in the bowl with the ricotta and mix well;
  9. in a tin with clean foil put the smoked salmon (a little bit overlapping so that the mixture won’t show);
  10. add the mixture, close the salmon and close with the clean film;
  11. put in the frigde to rest for a couple of hours;
  12. prepare a little salad with a sauce: olive oil, vegetable broth, salt and pepper, lemon juice, chives and serve.

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